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Brookvale Public
School
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Adobo Chicken
Country of Origin : Philippines
Given by : Rosemarie A, (2/3D) - 2003
Ingredients
* 1 chicken, regular size
* 1/2 cup vinegar
* 1 clove garlic
* Salt to taste
* Black pepper
* 1/2 bay leaf
* Lard
* 2 cups of water
Method
Clean the chicken, cut into pieces.
Add the salt, minced garlic and pepper to the chicken.
Put in a kettle and add the bay leaf, vinegar and water.
Cover and let simmer until the chicken is tender and the liquid base
practically evaporated.
Add fat and fry meat until brown.
Serve hot or cold.
*If you prefer this with coconut milk, add thick coconut milk and
simmer for a few more minutes.
Stir
Fry Noodles
Country of Origin : Philippines
Given by : Patricia (3/4S) - 2003
Ingredients
* 1/2kg of chicken breast
* 2 tablespoons of oil
* Salt and pepper for taste
* 2 tablespoons soy sauce
* 1 carrot
* A handful of beans
* 1/4 of a cabbage
* 1 capsicum
* 1 onion
* 2 cloves of garlic
* 1 cup of water
* Noodles
Utensil
Wok, sharp knife, big spoon & cutting board.
Method
Cut the chicken into small strips.
Cut the vegetables into small strips.
Chop up the onion and garlic finely.
Heat the wok and pour in 2 tablespoons of oil.
Put in garlic and onion until garlic is light brown and onion
transparent.
Add chicken, salt and soy sauce.
Once chicken is tender add water and bring to boil.
Add noodles and vegetables.
Cook until vegetables are tender but not overcooked.
* Serve hot.
Yema
Country of Origin : Philippines
Given by : Tiarah (6T) - 2008
Ingredients
*Condensed Milk
Utensils
Pot, Spoon, Bowl & Stove
Method
Turn the stove on medium.
Put the condensed milk into the pot and put the pot on the stove.
Stir it for 5 or 10 minutes until it is thick and brown.
Serve it in a bowl. Then you are ready to eat it.
If it’s to hot put it in the fridge for 5 minutes.
Sticky
Rice
County of Origin: Philippines
Given by Jasmyn 1/2B-2008
Ingredients
* 1kg Gummous rice
* coconut cream 400ml
* X4 cans brown sugar 500g
* Sesame seed 100g
* water
Utensils
Pot, Spoon, Tray, Banana
Method
Place the rice on the pot
with water enough to simmer 2. Make sure sticky rice is cooked cooking
time is 15-20m for the rice
Open the cans of coconut cream place
the brown sugar let it simmer
When finished put some aside for
topping later
Once sticky rice is cooked and sticky
combined coconut cream together.
Prepare the tray cut out pieces of the
banana
Then layer sticky rice on the tray
enough to fit the tray
Then sprinkle some sesame seeds on top
to garnish
Cut the sticky rice in cubes for easy
serving
Spread the extra top of coconut cream
EVENLY
